• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Paella Salad Al Fresco with Avocado

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 2 sm To med lobsters or 2 cans
  • (5oz ea) lobster
  • 3 tb Salt
  • 3 qt Boiling water
  • 1 Dz small clams
  • 1 Dz mussels
  • 3/4 lb Shrimp
  • 1/4 ts Crushed saffron
  • 1 ds Pepper
  • 1 Crushed garlic clove
  • 1 tb Butter
  • 2 tb Dry sherry
  • 1 1/4 c Raw rice
  • 2 Fully ripe avacados
  • Lemon juice
  • Olive oil (optional)
  • Salad dressing (optional)
  • TARTAR SAUCE (optional)


Add lobsters & salt to boiling water in large stockpot; cover &
simmer 20 minutes. Remove lobster & set aside. Cook clams, mussels &
shrimp in same liquid, cooking shrimp 2-5 minutes & clams & mussels
until open. Lift out & chill shellfish. Strain broth, reserving 2 1/2
cups; combine reserved broth, saffron, pepper, garlic, butter &
sherry in saucepan. Bring to boil. Add rice; cook, covered, over low
heat 15 minutes or until tender & liquid is absorbed. Shell shrimp &
lobsters, reserving 2 lobster claws for garnish; cut lobster meat
into pieces. Combine rice & shellfish in large serving bowl; mix
lightly & chill. Halve avocados lengthwise, twisting gently to
separate halves; whack a sharp knife directly into seeds & twist to
lift out. Peel avocado halves; place cavity side down & slice. Brush
with lemon juice. Arrange avocado slices on seafood rice mixture in
serving dish; garnish with lobster claws. Serve with olive oil, salad
dressing or Tartar Sauce. Serve with sour dough bread to sop up gravy.

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